Honey Jalapeno CORNBREAD Drop Biscuits

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There’s something truly magical about the combination of sweet and spicy, and these Honey Jalapeno Cornbread Drop Biscuits are the perfect embodiment of that delightful contrast. With a fluffy texture and a hint of sweetness from the honey, paired with the warm kick of fresh jalapenos, these biscuits are a delicious addition to any meal. Whether served alongside a hearty chili, enjoyed as a savory snack, or slathered with butter and jam, these biscuits are about to become your new favorite treat. Let’s dive into the details of this irresistible recipe!

Why This Recipe Is a Must-Try

These Honey Jalapeno Cornbread Drop Biscuits are easy to make and require minimal prep time, making them the ideal choice for a busy weeknight or a leisurely weekend brunch. They burst with flavor from the cornmeal and honey while providing just enough heat from the jalapenos to tantalize your taste buds. Furthermore, the use of buttermilk and sour cream ensures a moist and tender biscuit that everyone will adore. Trust us; these little gems are not only delicious but also incredibly versatile.

Ingredients

To create these delightful biscuits, gather the following ingredients:

• 1 cup fine cornmeal
• ½ cup buttermilk (see note)
• ½ cup sour cream
• ¼ cup honey
• 1 large egg
• 1 tablespoon granulated sugar
• 1-2 jalapenos, seeded and chopped (see note)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 12 tablespoons cold unsalted butter, cut into small cubes

How To Make Honey Jalapeno CORNBREAD Drop Biscuits

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C). This high temperature ensures that the biscuits will rise beautifully and form a golden crust.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, combine the fine cornmeal, all-purpose flour, baking powder, salt, and baking soda. Whisk these dry ingredients together until well incorporated.

Step 3: Combine the Wet Ingredients

In another bowl, mix together the buttermilk, sour cream, honey, granulated sugar, and the egg. Beat these ingredients until smooth, allowing the honey to dissolve fully.

Step 4: Incorporate the Jalapenos

Add the chopped jalapenos to the wet mixture. Ensure that they are evenly distributed so each biscuit gets a touch of heat.

Step 5: Combine Wet and Dry Mixes

Pour the wet ingredients mixture into the dry ingredients bowl. Using a spatula, gently fold the mixtures together until just combined. Avoid over-mixing to maintain a light texture.

Step 6: Add Cold Butter

Toss the cold, cubed butter into the mix, and use your fingers or a pastry cutter to work the butter into the dough. You want the mixture to resemble coarse crumbs, with some small chunks of butter remaining for flaky biscuits.

Step 7: Form the Biscuits

Using a spoon or a scoop, drop the biscuit dough onto a parchment-lined baking sheet. Leave some space between each dollop as they will spread slightly while baking.

Step 8: Bake

Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the biscuits are golden brown on top.

Step 9: Cool and Serve

Once they’re out of the oven, let them cool for a few minutes. Serve warm—ideally with a pat of butter or a drizzle of honey for that extra sweetness!

Expert Tips

• For the best results, ensure the butter is cold when added to the mixture. This helps to achieve a flaky texture.
• If you prefer a milder flavor, remove the seeds and membranes from the jalapeno peppers.
• Feel free to adjust the amount of honey based on your sweetness preference. You can even substitute with maple syrup for a different flavor profile!
• Make sure not to over-mix the dough to keep the biscuits tender.

Variations and Customizations

• Add shredded cheese, such as cheddar or pepper jack, for a cheesy twist.
• For those who enjoy a smokier flavor, consider adding smoked paprika to the dry ingredient mix.
• Incorporate fresh herbs, such as cilantro or chives, for a refreshing taste.
• Swap out jalapenos for diced bell peppers if you prefer a milder flavor.

How to Store Leftovers

To store any leftover Honey Jalapeno Cornbread Drop Biscuits, place them in an airtight container at room temperature for up to 2 days. If you need to keep them longer, freeze them in a freezer-safe bag or container. When ready to enjoy, you can reheat them in the oven at 350°F (175°C) for about 8-10 minutes until warmed through.

FAQ

Can I make these biscuits ahead of time?

Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if using cold dough.

What if I don’t have buttermilk?

No worries! You can easily make a substitute by combining ½ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a heartier biscuit, but keep in mind that the texture may change slightly.

How can I make these biscuits spicier?

If you love extra heat, feel free to add more jalapenos or include a pinch of cayenne pepper to the dry mix for an extra kick!

Conclusion

In a world filled with countless biscuit recipes, these Honey Jalapeno Cornbread Drop Biscuits undoubtedly stand out. With the perfect balance of sweet and spicy flavors and a delightfully fluffy texture, they are sure to impress family and friends alike. Whether you enjoy them warm out of the oven or as a side to your favorite soup or stew, these biscuits will bring joy to your meal. So why wait? Gather your ingredients, crank up the oven, and indulge in these heavenly treats today! Enjoy!

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